Pacific Cod

The Pacific cod has been a staple of the seafood industry for decades. This deep-water, round whitefish is long-line harvested from Oregon to Alaska and is certified as sustainable by the Marine Stewardship Council. This fishery is carefully managed by the North Pacific Fishery Management Council, which relies on quotas, limited entry, seasonal and area closures, and gear restrictions to keep populations healthy and to limit bycatch. Pacific cod has become increasing popular among chefs, and its white, lean, and flaky texture combined with its mild flavor allow for versatility in the kitchen.